Caramel Snack Recipes

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
• In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
• Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
• Bake for 1 hour, stirring every 15 minutes.
• As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

Steps:

• Grease three 15x10x1-in. baking pans; set aside. In a large heat-proof bowl, combine the cereals; set aside., In a heavy saucepan over medium heat, bring the butter, brown sugar and corn syrup to a boil, stirring constantly. Reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in vanilla. Pour over cereal and stir until well coated., Transfer to prepared pans. Bake, uncovered, at 200° for 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in airtight containers.

Steps:

• Place butter, brown sugar and Karo syrup in sauce pot and boil for 6 minutes without stirring.
• Combine 4 cups of any combination of ingredients you want in large bowl.
• Pour hot butter/sugar/Karo mixture over and mix well.
• Spread mixture on waxed paper to cool and break into small chunks.Store in airtight container. Can be frozen.

Steps:

• Preheat oven to 300 degrees.
• In a large roasting pan, combine cereal, and mixed nuts, and set aside.
• In a saucepan, combine brown sugar, corn syrup, and butter.
• Cook and stir over medium heat until butter is melted, and mixture is smooth.
• Pour over cereal mixture, and stir gently to coat.
• Bake uncovered for 30 minutes, stirring every 10 minutes.
• Remove from oven.
• Spread mixture on a large piece of buttered foil, and cool for 30 minutes.
• Break into pieces, and stir in chocolate covered raisins, or other option.
• Store in an upright container up to 3 days, or freeze up to 1 month.

Steps:

• Preheat oven to 250°. In a large bowl, combine cereal and peanuts; set aside. In a large heavy saucepan, combine the brown sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. , Remove from the heat. Stir in vanilla and baking soda (mixture will foam). Immediately pour over cereal mixture and toss to coat., Spread into two greased 15x10x1-in. baking pans. Bake 1 hour, stirring every 20 minutes. Cool completely on wire racks. Store in airtight containers.